Halušky

Halušky are a cherished type of thick, soft noodles or dumplings found in Central and Eastern European cuisines. Depending on the context, "halušky" can refer either to the dumplings themselves or to a complete dish that features them. One notable version is Bryndzové halušky, which is celebrated as Slovakia's national dish.

The traditional preparation of halušky begins with a batter made from flour and grated potatoes. This batter is then dropped into boiling water, either by hand or using a special perforated tool known as a haluškar. Once cooked, the halušky are often mixed with a variety of flavorful ingredients such as bryndza (a distinctive cheese made from sheep’s milk), bacon, bacon fat, caramelized butter, cabbage, onions, and more.

There are numerous regional variations of halušky. For instance, in Slovakia and Moravia (a region in the Czech Republic), you’ll encounter bryndzové halušky. Another variation, kapustové halušky, replaces the bryndza with fried cabbage and caramelized butter. Strapačky is yet another version, featuring stewed sauerkraut instead of bryndza. In Hungary, a similar dish known as galuska is often served alongside hearty meat stews like goulash or pörkölt.

In the United States, halušky recipes have been adapted to local tastes and the availability of ingredients. Often, egg noodles are used in place of the traditional potato dumplings. Some American versions also incorporate fried green cabbage, reminiscent of dishes like strapačky. This adaptation is partly due to the difficulty of finding bryndza and the easy availability of cabbage, especially in areas with significant Slavic and Germanic communities.